Comparison of black tea volatiles depending on the grades and different drying temperatures
Polat, Atilla, Şat, İhsan Güngör, Ilgaz, Şaziye
Published in Journal of food processing and preservation (01.07.2018)
Published in Journal of food processing and preservation (01.07.2018)
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Change of enzyme activity and quality during the processing of Turkish green tea
Ozturk, Bengu, Seyhan, Ferda, Ozdemir, Ibrahim Sani, Karadeniz, Bulent, Bahar, Banu, Ertas, Erdal, Ilgaz, Saziye
Published in Food science & technology (01.01.2016)
Published in Food science & technology (01.01.2016)
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Probiotic shelf life, antioxidant, sensory, physical and chemical properties of yogurts produced with lactobacillus acidophilus and green tea powder
Songül ÇAKMAKÇI, Emel ÖZ, Kübra ÇAKIROĞLU, Atilla POLAT, İlhami GÜLÇİN, Şaziye ILGAZ, Kimya SEYYEDCHERAGHI, İzzet ÖZHAMAMCI
Published in Veteriner fakultesi dergisi (01.09.2019)
Published in Veteriner fakultesi dergisi (01.09.2019)
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Effects of processing parameters on the caffeine extraction yield during decaffeination of black tea using pilot-scale supercritical carbon dioxide extraction technique
Ilgaz, Saziye, Sat, Ihsan Gungor, Polat, Atilla
Published in Journal of food science and technology (01.04.2018)
Published in Journal of food science and technology (01.04.2018)
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Lactobacillus acidophilus ve Yeşil Çay Pudrası ile Üretilen Yoğurtların Probiyotik Raf Ömrü, Antioksidan, Duyusal, Fiziksel ve Kimyasal Özellikleri
ÇAKMAKÇI, Songül, ÖZ, Emel, ÇAKIROĞLU, Kübra, POLAT, Atilla, GÜLÇİN, İlhami, ILGAZ, Şaziye, CHERAGHI, Kimiya Seyyed, ÖZHAMAMCI, İzzet
Published in Veteriner fakultesi dergisi (2019)
Published in Veteriner fakultesi dergisi (2019)
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